French Onion Soup
Thank goodness I married someone who’s okay with having soup for dinner. Because if I hadn’t, he’d be making his own dinner several times a month.
Soup is one of the best things about cold weather. It warms you from the inside out, makes the house smell fantastic as it simmers, and is just as good reheated (bonus points!). Plus, after the Thanksgiving feast we had last week, it’s nice to have something that feels a bit lighter!
Of all the soups in the world, French onion has long been my favorite, and I love to make this recipe any time the temperature plummets. The ingredients are so simple—onions, thyme, bay leaves, beef broth, white wine—but the result is a cozy, restaurant-worthy soup that makes plenty of leftovers. Plus, once the onions have caramelized, the soup basically makes itself. (An attribute that has become very important since there is now a baby in the picture who needs deserves constant attention.)
I received these adorable white crocks as a gift this year and can finally put the soup directly under the broiler to brown that all-important Gruyère. If you don’t find yourself purchasing highly specific cooking vessels, here’s how I used to achieve the same effect: lay sliced pieces of baguette on a baking sheet, pile Gruyère and Parmesan into tight mounds on top of the bread, and set the whole tray under the broiler for 1-2 minutes. Once the cheese is browned and starting to melt, fill regular bowls with the soup and top with the cheesy croutons. Pro tip: make extra. Somehow, a few of those darn croutons always end up in my mouth before they even make it to the soup.
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French Onion Soup
-adapted from Epicurious, Mimi Thorisson, Bon Appétit
Yield: 4 dinner servings, 6 appetizer servings
Prep Time: 5 minutes
Cook Time: 90 minutes
Ingredients:
1/2 stick butter
4lbs onions, thinly sliced
3 garlic cloves, minced
2 shallots, finely chopped
3 sprigs fresh thyme
1 bay leaf
¾ tsp salt
½ tsp pepper
48 oz beef stock
2 cups water
1 tablespoon flour
1 tablespoon white wine vinegar
¾ cup white wine
1 baguette, sliced
8 oz. Gruyère, grated
2 tbsp Pecorino Romano, grated
Directions:
Heat butter in a heavy-bottomed pot, then add onions, garlic, shallot, thyme, bay leaf, pepper, and salt. Cook over medium-low heat until deep brown in color, about 45 minutes. Add flour, cook for one minute. Add vinegar and stir onions for another minute. Add wine and allow it to simmer for two more minutes. Finally, add the broth and water and bring to a boil. Once boiling, lower heat and simmer for 35-45 minutes.
When you’re ready to serve, heat the broiler on high. Carefully pour soup into oven-proof ramekins. Float two pieces of baguette in each bowl, then cover with grated Gruyère and sprinkle Pecorino over top. Broil 2-3 minutes, until cheese is melted and golden brown. Serve carefully! Bowls are extremely hot.
